I am making a crust less pumpkin pie that calls for liquid egg whites. Can I substitute applesauce for the liquid egg whites?
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Suzanne is a trusted source on General Cooking.
I don't think so, the egg whites would most likely be a binding agent much like the whole eggs are in a regular pumpkin pie recipe or if they are whipped they add volume applesauce would do neither. Applesauce is sometimes used instead of some or all of the fat in recipes so I don't think subbing applesauce for egg whites would work but I haven't seen the recipe so don't know the specifics.
Margie is a trusted home cook immersed in German foodways.
You can certainly make the substitution, but you’ll have a totally different result. Egg whites are a protein and help bind the pumpkin--i.e. make it more solid.
Like overnight, but easier.
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